Blueberry Banana Muffins
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 12 muffins
Ingredients:
- 3/4 cup buttermilk (or mix 3/4 cup milk or non-dairy milk such as soy milk with 1/2 tsp of lemon juice or vinegar and let sit until thick)
- 3/4 cup light brown sugar
- 1/4 cup canola oil or vegetable oil
- 2 large eggs
- 3 medium ripe bananas, peeled and mashed
- 1 1/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 1/4 cups of fresh or frozen blueberries
Directions:
- Preheat oven to 400°F. Coat muffin tin with cooking spray or a thin layer of oil
- In a large bowl, blend together buttermilk, brown sugar, oil and eggs. Stir in mashed bananas.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- Mix dry ingredients into wet ingredients. Gently mix in blueberries.
- Fill muffin tins with batter. Each cup should be about 3/4 full.
- Bake until tops are golden, about 20-25 minutes. Cool in pan for 10 minutes before serving.